Catering to your aircraft in San Antonio de Palé.
A volcanic island, a short runway and almost nothing to buy on arrival: Annobón rewards the crew who plan the pack in advance. We build it for you, labelled by seat, for the aircraft you fly into NBN.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
The Annobón Province pantry is small and seasonal: fish from the surrounding ocean, papaya, banana, coconut, cassava. Our private jet menu turns those into private jet platters and private jet snacks that hold in a drawer. The inflight menu keeps the local specialities clearly named, so you know what is cold and what needs the oven.
Local specialities from Annobón Province start with the sea. We pack grilled fish with sauce apart, plantain, and tropical fruit cut for service. This private jet food is adapted to a galley with one oven, marked by seat and restriction, and delivered as gourmet inflight meals ready to plate.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
A short runway, a small apron and a tropical island with very little around it: that is Annobón (FGAN / NBN). Private jet catering here is about what you carry in and what you can serve on the way out. In-flight catering for the return sector gets ordered with the arrival, and business aviation catering is packed for the galley you actually have. Executive jet catering and diplomatic flight catering follow the same rule: nothing improvised on the ramp. Cabin crew meals are boxed into that same order and travel sealed beside the guest trays.
A typical Annobón brief is a business jet with a small cabin, a short stop and a return sector to plan. Business jet catering and corporate jet catering here are sealed trays and cold platters, with a private jet chef writing a bespoke menu around local fish and fruit. VIP flight catering, charter flight catering and luxury inflight catering follow the same pack.
Government flight catering at Annobón means protocol first: the menu is cleared before anything is cooked, and a named team handles it. Head of state flight catering and VIP aviation catering are discreet, traceable and sealed. State visit aircraft catering is packed apart from the crew order, with seat numbers only.
On an island where supply is thin, special meals are a procedure, not a promise. Kosher, halal, vegan, gluten free and allergen free trays are packed apart, sealed and marked by seat. Cassava, fish and groundnut-based sauces are the allergens to watch in local cooking, so we declare them and keep them off the guest tray. Kids meals follow the same rule: ordered with the trip and invoiced like the rest.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At Annobón there is nowhere to buy lunch, so crew catering matters. We pack crew meals on request, invoiced as any order. Flight crew meals and cockpit meals are sealed in crew meal boxes, pilot meals are kept separate from guest food, and different meals for pilots are available if the operator's policy asks for it.
For FGAN, we coordinate with your handling agent so ground handling catering reaches the aircraft cleanly. FBO catering is handed over at the FBO or plane-side; catering delivery to the general aviation terminal is arranged on your slot. Handling agent catering stays simple: one point of contact, one labelled load.
On this island apron, the type you fly in decides how the boxes reach the galley. A light business jet takes its galley catering by hand through the door; a larger aircraft may need airside catering delivery with a high loader, which your handling agent has to confirm for FGAN. Tell us the type and where the galley sits, and aircraft provisioning is packed in boxes sized for that door.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Annobón Airport serves a remote island in Annobón Province, Equatorial Guinea, with a single runway at about eighty feet above sea level. It is a place where general aviation is occasional and the rest of the airport is quiet.
Airport catering at Annobón is about the pack, not the facilities. Business aviation catering for the island is rare, so inflight catering, in-flight catering and aviation catering for NBN are planned per aircraft. Executive jet catering and diplomatic flight catering follow the same sealed method, and cabin crew meals are packed alongside the guest order. As a business aviation hub it is minimal; FBO services and ground handling services are coordinated through your agent, and the field is general aviation by nature.
Equatorial Guinea controls imported food, and your handling agent presents it at inspection. Keep catering sealed and labelled, declare it with the trip, and ask us to mark allergens and seat numbers so inspection is straightforward.
Average rating from the cabin crew and pilots we cater for.
“Choosing vegetarian wraps and colourful salads for 9 people at FGAN was straightforward; the challenge was making it work with a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. Our brief for aviation catering was met with a sensible plan for cabin service sequence. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“With limited fridge space to consider at NBN, we needed a practical way to serve herb chicken with a quinoa salad to 4 passengers. For aviation catering services, that attention to cabin service sequence made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks.”
“Between cabin checks at Annobón Airport, I coordinated vegetarian wraps and colourful salads for 12 guests and explained our concerns about several individual meal preferences. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point. The breakfast portions came from The Galley Girls in stackable containers, with a packing list that matched the contents. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
Start with how long the aircraft stays. At FGAN a quick turnaround means the galley is loaded in one pass, so we pack for that: sealed trays, no last-minute plating. Cheaper than a multi-course service, and still invoiced like any order.
With one runway and a small island behind it, the return meals cannot be improvised at NBN. We pack them into the original order, sealed and labelled. Lead time stays simple: one request, two sectors. Last-minute orders are handled.
Equatorial Guinea controls food coming in, and a changed headcount does not change that. Catering we supply is sealed and labelled, so your handling agent can present it at inspection. If the number moves, tell us and we adjust trays, not paperwork.
You can, but customs may hold unsealed food. If you want something native, order a local dish from us instead: the sea fish, cassava or fruit plate. It is packed, labelled and ready for the drawer.
No. Whether the slot at NBN is at night or at first light, catering is its own order, invoiced separately from the charter. Tell us the departure and we pack sealed trays marked for your crew.
Tail, pax and diets — a flight attendant takes it from there, day or night.
